This week’s Italian squash bake is a true work horse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for dinner? 472 more words
Tags » Melissa D'arabian
Social media tells me that in part of the country, kids are already back-to-school. And so we are teetering between the lazy days of summer and the impending promise of crisp cool air, long sleeves and the desire to fire down the grill and turn on the oven instead. 553 more words
It all started with the kale chip.
I fell in love the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost flaky, with just enough thickness to impart a satisfying little crunch before nearly dissolving into salty-grassy goodness on the tongue. 554 more words
My paternal grandmother, Geraldine, made awesome pie crust. The grandchildren would dance around for the little cookies she made with dough scraps, jockeying for position to score the first one out of the oven, gladly accepting the trade-off of burned little hands and tongues. 584 more words
According to my grandmother, fruit is God’s candy, making it the perfect ending to a meal. I agree with Grandma — fruit is a lovely, healthy way to end a meal. 494 more words
People often ask me what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have answered her Pyrex baking dish. 523 more words